Filet Mignon Grill-out

INGREDIENTS

4 FILET MIGNONS
1 cont. PUSATERI’S DEMI-GLACE
1 cont. STRUB’S PURE WHITE HORSERADISH
4 RUSSET POTATOES
1 BELL PEPPER
4 PORTOBELLO MUSHROOMS
1 ZUCCHINI
1 RED ONION
bunch ASPARAGUS
2 tbsp. PUSATERI’S BALSAMIC VINEGAR
4 tbsp. SOUR CREAM
2tsp. CHIVES

 

 

 

METHOD (serves 4)

1. Pre-heat BBQ to 500°F & oven to 250°F

 

2. Wash potatoes and prick them all over with a fork. Rub with oil & season generously with salt and pepper. Wrap each one in foil & place on the BBQ's top rack. Bake for 60 minutes, turning every 20 min.

 

3. Peel & slice the red onion into 1 cm thick rings. Trim the ends of the asparagus. Remove the stem from the portobellos and brush the tops clean. Cut the zucchini into 1 cm thick strips. Cut the bell pepper into 4 large flat pieces. Toss the vegetables with olive oil, salt & pepper.

 

4. Grill veggies to your desired doneness. Transfer and hold warm in the oven.

 

5. Season steaks with steak spice.

 

6. BBQ filets and let rest for just as long as you cook them.

 

7. In a small pot on med-low heat, heat demi-glace.

 

8. Mix sour cream with chopped chives & serve with the baked potatoes. Serve the horseradish as a condiment to the steaks.

 

9. Drizzle Balsamic vinegar over the grilled veggies.

 

TIPS

Horseradish cream is excellent on baked potatoes, add a spoonful to the sour cream.

 

 


INGREDIENTS

 

 

INGREDIENTS

4 FILET MIGNONS 

1 cont. PUSATERI’S DEMI-GLACE 

1 cont. STRUB’S PURE WHITE HORSERADISH

4 RUSSET POTATOES

1 BELL PEPPER 

4 PORTOBELLO MUSHROOMS

1 ZUCCHINI 

1 RED ONION

bunch ASPARAGUS

2 tbsp. PUSATERI’S BALSAMIC VINEGAR

4 tbsp. SOUR CREAM 

2tsp. CHIVES

 

 

 

Method (serves 4)

 

1. Pre-heat BBQ to 500°F & oven to 250°F

 

2. Wash potatoes and prick them all over with a fork. Rub with oil & season generously with salt and pepper. Wrap each one in foil & place on the BBQ's top rack. Bake for 60 minutes, turning every 20 min.

 

3. Peel & slice the red onion into 1 cm thick rings. Trim the ends of the asparagus. Remove the stem from the portobellos and brush the tops clean. Cut the zucchini into 1 cm thick strips. Cut the bell pepper into 4 large flat pieces. Toss the vegetables with olive oil, salt & pepper.

 

4. Grill veggies to your desired doneness. Transfer and hold warm in the oven.

 

5. Season steaks with steak spice.

 

6. BBQ filets and let rest for just as long as you cook them.

 

7. In a small pot on med-low heat, heat demi-glace.

 

8. Mix sour cream with chopped chives & serve with the baked potatoes. Serve the horseradish as a condiment to the steaks.

 

9. Drizzle Balsamic vinegar over the grilled veggies.

 

TIPS

Horseradish cream is excellent on baked potatoes, add a spoonful to the sour cream.